Fermented Okra

Timeframe: 7-10 days

Increase the health benefits of okra while reducing the viscous texture. 

Ingredients

• 1/2 pound okra
• several peeled garlic cloves
• horseradish or grape leaves (for tannins)
• 1 tbsp salt

Supplies

• mason jar
• fermentation weight (glass weight, silicone baking cup, etc.)

Method

1. Fill jar about 1/4 full with filtered water and dissolve salt to make brine.
2. Stack okra in jar without breaking (breakage will result in slimy brine).
3. Place garlic and horseradish or grape leaves around okra, then top with filtered water.
4. Leave at room temperature for 7-10 days, at which point the brine will change color with the shift in acidity.
5. Eat whole okra pods and garlic, or store in refrigerator for long-term use. Enjoy!